It's always soup season in my kitchen, and especially right now as spring temperatures are eagerly awaited. The chill has not left the air, though the sunshine is warmer than it was a few weeks ago. What better way to provide comfort and warmth than with a Thai-inspired carrot soup? Carrots are a pantry staple for those days when a meal is lacking in vegetables, as they keep well in the fridge and it's a snap to cut some up raw or lightly steam them for a side. In this case, carrots were the shining ingredient in this spicy and creamy soup.
Roasting the carrots brings out a natural sweetness that's complete with fragrant and zesty Thai flavors. Coconut milk is essential here for a more authentic Thai taste.
Homemade red Thai curry paste is also an important component here. It also keeps well in the fridge and so I usually have some on hand when I am in the mood for Thai food. It's easy to make up and far superior in taste than store-bought varieties. Whether you make your own or purchase the paste, adjust the quantity added according to the heat level you are comfortable with. Remember, it is always easy to add more later on, but if you add to much to begin with, there is no going back.
I served this for dinner and then the next day for lunch with some Indian savories. The fusion of cultures worked quite well and my best friend Basil was happy to take a break from his holiday fare consisting of cheese sandwiches.
 Thai-Style Coconut and Roasted Carrot Soup |
Recipe by Lisa Turner
Cuisine: Thai
Published on April 14, 2015
A fragrant creamy soup of roasted carrots with Thai seasonings
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Ingredients:
- 1 lb (450 g) carrots, cut into narrow 2-inch pieces
- 1 tablespoon olive oil or sesame oil
- 1 tablespoon coriander seeds
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 1 celery stalk, finely chopped
- 2 lemongrass stalks, trimmed, cut into half and scored lengthwise with a knife several times
- 1 clove garlic, minced
- 1-inch piece fresh ginger, grated or finely chopped
- 6 fresh or dried kaffir lime leaves
- 2 to 3 red chilies, seeded and finely chopped
- 1 to 2 tablespoons red Thai curry paste
- 1 teaspoon ground cumin
- 2/3 teaspoon paprika
- 2 cups coconut milk
- 3 1/3 cups vegetable stock, or as needed
- 1/4 to 1/3 cup fresh cilantro, finely chopped
- juice from 1 lime (2 tablespoons)
- 1 teaspoon sea salt, or to taste
- fresh ground black pepper
Instructions:
Line a baking tray with foil and preheat an oven to 350°. Toss the carrots in the olive or sesame oil with the coriander seeds, and roast until tender and golden — about 30 minutes. Turn the carrots part way through the cooking time. Heat the coconut oil in a large heavy-bottomed saucepan or soup pot over medium heat. When hot, add the onion and sauté for a few minutes to soften. Add the lemongrass and celery and sauté for another 5 minutes. Stir in the garlic, ginger and kaffir lime leaves, and fry for another minute. Stir in the chilies, red Thai curry paste, cumin and paprika. Add the roasted carrots and coriander seeds, coconut milk and vegetable stock. Bring to a gentle boil and simmer gently for 15 to 20 minutes, adding more stock as desired. Stir in most of the cilantro as well as the lime juice, salt and pepper. Simmer for another few minutes. Discard the lime leaves and pieces of lemongrass. Purée with an immersion blender or in batches in a countertop blender until smooth and creamy. Serve hot garnished with the remaining cilantro and thin slices of fresh chili or a sprinkle of dried chili flakes if desired.
Makes 4 to 6 servings |
Other vegetable soups to enjoy from Lisa's vegetarian kitchen:
Curried Indian Vegetable SoupBeet Lentil and Vegetable SoupThai Coconut Mushroom Soup with Kidney BeansThai Red Curry Vegetable Soup
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